These are also known as 'poor man's goose' or 'savoury duck' and are a traditional, filling and economical dish. The word faggots is a corruption of fegato, the Italian for liver.
SERVES 4
450 g (1 lb) pigs'liver
2 medium onions, skinned
75 g (3 oz) shredded beef suet
100 g (4 oz) fresh breadcrumbs
5 ml (1 tsp) finely chopped fresh sage or 2.5 ml (1/2 tsp) dried sage
salt and pepper
300 ml (1/2 pint) boiling beef stock
1. In a food processor or blender, finely chop the liver with the onions. Stir in the suet, breadcrumbs and sage. Season to taste.
2. Roll the mixture into 12 balls and place them in a well-greased, shallow ovenproof dish.
3. Pour the stock into the dish, cover and bake at 180°C (350°F) mark 4 for about 30 minutes, until the juices run clear. Uncover and continue cooking for 10 minutes. Traditionally faggots are served with a puree of dried peas.
